Study of stinky Tofu brine fermented with lactic acid bacteria and the analysis of its aroma components

doi:10.13995/j.cnki.11-1802/ts.024290

DENG Sijing, DU Lei, XIE Jingli, WEI Dongzhi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 107-113.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 107-113. DOI: 10.13995/j.cnki.11-1802/ts.024290

Study of stinky Tofu brine fermented with lactic acid bacteria and the analysis of its aroma components

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(17): 107-113 https://doi.org/10.13995/j.cnki.11-1802/ts.024290

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Received	Revised	Published
2020-04-24	2020-06-16	2020-09-15
Issue Date
2020-10-14

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